Salmon & Sweetcorn Pastries

15 mins
15-20 mins


  • 4oz Cream Cheese
  • 8oz Can of Red Salmon or Tuna
  • 2oz Sweetcorn
  • 2oz Peas
  • Salt & Black Pepper
  • 4 Spring Onions, chopped
  • 2 tsp Lemon Juice
  • 1 packet Filo Pastry
  • 3-4 oz Melted Butter
  • 2 tsp Schwartz Seafood Seasoning (optional)


  1. Heat oven to 400F, 200C, Gas Mark 6. Lightly grease some baking sheets.
  2. Beat together the cream cheese, salmon, sweetcorn, peas and spring onions. Season.
  3. Melt butter and add the seafood seasoning (or black pepper).
  4. Lay one sheet of pastry on a board, brush all over gently with butter and lay another sheet of filo on top, brush with butter and cut down lengthways into two.
  5. Spoon some filling on one end of pastry and turn the edges of the pastry over half an inch from each side. Roll up to encase the filling. Brush with butter and lay on a baking sheet. Repeat with the rest of the pastry. Bake for 15-20 minutes until golden.

Serve hot or cold with lemon mayonnaise or natural yoghurt and cucumber dip.